Open Mushroom Lasagne - Drizzled with Sage Butter
Traditional Style ButterLong Life MilkGrated Cheese

Recipe Information
4
serves:
30 min
prep time:
15 min
cook time:
easy
difficulty:
Ingredients:
- 2 small shallots, thinly sliced
- 25g First Choice Butter
- 30ml olive oil
- 2 garlic cloves, crushed
- 300g wild mushrooms, sliced
- 200g button mushrooms, sliced
- 5ml smoked paprika
- Salt and black pepper for seasoning
- 100g baby spinach
- 8 lasagne pasta sheets, cooked, drained and lightly oiled with olive oil
- 30g parmesan shavings
For the cheese sauce:
- 50g First Choice Butter
- 60ml flour
- 150ml cream
- 300ml First Choice Milk
- Salt and black pepper for seasoning
- 80g First Choice Mature Cheddar, grated
For the sage butter:
- Handful of sage leaves
- 60g First Choice butter
Preparation method:
- Heat the 25g butter and olive oil in a saucepan and add the shallots. Cook for a few minutes until starting to soften then add the garlic. Cook for another minute. Season.
- Add the mushrooms and cook until the mushrooms starts to brown.
- Season with salt and pepper and paprika.
- Stir in the baby spinach and stir just to wilt the spinach. Remove from the heat and keep aside.
- TO MAKE THE CHEESE SAUCE: Melt the butter on medium heat then add the flour. Stir for 2 mins to cook the flour, then add the cream and milk and remove from the heat. Stir well and return the saucepan to the heat.
- Stir until the sauce starts to cook and it must thicken. Season with salt and pepper, remove from the heat and add the cheese.
- Stir until the cheese has melted.
- TO MAKE THE SAGE BUTTER: Melt the butter and add the sage leaves. Heat until the butter starts to foam and become a light brown colour. Remove from the heat and keep aside until needed.
- TO ASSEMBLE: Fold one cooked lasagne sheet in half and place at the bottom of a serving bowl. Top with a generous helping of the cheese sauce and then top with a large spoonful of the mushroom mixture. Top with another pasta sheet, cheese sauce and lastly some more of the mushroom mixture.
- Drizzle with some sage butter and top with parmesan shavings. Repeat to make 3 more open mushroom lasagnes.